Grilled Vegetarian Stuffed Bell Peppers

Ingredients

• 150 g buckwheat
• Salt
• 30 g hazelnuts
• 3 dried dates
• 2 red onions
• 2 Garlic cloves
• 1 handful parsley (≈5 g)
• 4 red bell peppers
• 5 tbsp olive oil
• 1 tsp za'atar
• 1 tbsp honey
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• Pepper
• 2 tbsp wine vinegar

Instructions

1. 1.

   Cook buckwheat 10–12 minutes in boiling salted water until al dente, drain and set aside.

2. 2.

   Roast hazelnuts in a hot pan without oil for 3 minutes, cool slightly, then chop.

3. 3.

   Pit dates and slice into thin strips.

4. 4.

   Peel, halve, and cut onions into strips. Peel and mince garlic. Wash, dry, and chop parsley. Wash bell peppers, pat dry, brush each with ½ tbsp olive oil, and grill on a hot grill for about 20 minutes, turning occasionally.

5. 5.

   Meanwhile heat 2 tbsp oil in a pan. Sauté onions for 6 minutes over medium heat until translucent. Add garlic and za'atar, cook for 1 minute more. Stir in honey and remaining spices, letting the mixture caramelize for 3–4 minutes. Deglaze with vinegar. Add buckwheat, nuts, dates, half the parsley, and the remaining oil; mix well.

6. 6.

   Trim the tops of the bell peppers, remove seeds and white membranes. Fill each pepper with the buckwheat salad, sprinkle with the remaining parsley, and replace the caps.